INSTRUCTIONS

Use the three dish arrangement for the breading process: a separate dish for each of the three elements of breading, preferably flat and with 1 to 2-inch sides to better hold the breading ingredients. Place the flour in one dish, beat the eggs with the oil in another dish and mix the bread crumbs and cornmeal with the salt and pepper in the third. Cut the grouper into 4 to 5 ounce pieces. Dip and dredge the grouper first through the flour, then dip into the egg mixture and finally dredge in the dry crumbs last. Refrigerate the fish until ready to cook. Make the relish by peeling and seeding the papaya, cutting it into slices and mixing the papaya in a bowl with the sugar, lime juice, onion, red pepper and the (if desired) hot scotch bonnet pepper. Let this marinate for no longer than 1 hour before serving. Heat the 1/4 cup vegetable oil in a large saute pan over medium heat. Add several pieces of breaded fish at a time to the hot oil and cook for 4 to 5 minutes, turning occasionally, until the fish is golden brown and still moist inside. Serve with a green salad and the papaya relish. Yield:: 4 to 6 portions. c. Michael Lomonaco 1997 MICHAELS PLACE SHOW #ML1B17 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #814 by Holly Butman on Sep 28, 1997

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.